Ingredients

• 1/2 pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
• 1/2 pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
• 1 tablespoon tomato paste
• 2 1/2 teaspoons cumin
• 1 large onion, grated on a box grater, divided
• 1–2 medium jalapeños, thinly sliced, seeded if desired, divided
• 1 3/4 teaspoons kosher salt, divided
• 2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes
• 2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided
• 8 ounces cheddar cheese, grated (about 2 cups)
• 2 large eggs
• 6 tablespoons unsalted butter, melted
• 1/3 cup sour cream, plus more for serving
• 1 1/4 cups cornmeal
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
2. Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
3. Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
4. Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.